There are few soups that I love as much as ham and potato soup. It is a great alternative to ham and bean soup for that leftover holiday ham.
Gather the following ingredients:
8 oz. ham
2 1/2 lbs. potatoes
2 cans chicken broth
1 tbls. Dijon mustard
1 1/2 cups milk
1 can cream of celery
1/4 tsp. garlic powder
Dutch oven or the biggest pot you can find
Cut the ham into cubes. Dice the potatoes. Add ham, potatoes, Dijon mustard, and chicken broth to the Dutch oven. Boil until the potatoes until they are tender, about 30 minutes once it starts to boil.
Combine the milk and cream of celery, stir into the pan.
Season with garlic powder and salt. Heat the soup through – do not boil.